Introduction

This Chicken Broccoli Pasta is a comforting and flavorful dish that brings together tender chicken, fresh broccoli, and a creamy sauce. It’s perfect for weeknight dinners when you want something satisfying yet simple to prepare.

The image shows a bowl of pasta dish with three main layers. The base layer consists of rigatoni pasta, cooked and coated in a creamy light yellow sauce. Mixed evenly throughout are bright green broccoli florets that add texture and color contrast. Scattered among the pasta and broccoli are chunks of light brown cooked chicken pieces. The dish is garnished with small bits of green herbs and a few red pepper flakes, adding extra color and texture. The pasta is served in a round black bowl on a white marbled surface with some uncooked pasta and broccoli florets visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (250 g) rigatoni (or another type of short pasta)
1 lb (450 g) broccoli florets
1 tablespoon olive oil
1 tablespoon unsalted butter
1 lb (450 g) chicken breast, cut into bite-sized pieces
1 medium onion, finely chopped
2 large garlic cloves, finely chopped
1/3 cup (75 ml) dry white wine
1 tablespoon fresh thyme, finely chopped
1/4 teaspoon red chili flakes
1 cup (250 ml) half and half (single cream)
1/3 cup (40 g) grated Parmesan
Salt and freshly ground black pepper to taste

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Add the broccoli florets to the same pot for the last 2-3 minutes to steam them. Reserve 1-2 cups of pasta water before draining.
Step 2: Meanwhile, heat the olive oil and butter in a large, deep pan over medium heat. Once the butter has melted and starts to foam, add the chicken. Season with salt and black pepper, and cook for 5-7 minutes or until the chicken is cooked through.
Step 3: In the same pan, add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the chopped garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Step 4: Pour the dry white wine into the skillet, scraping up any browned bits from the bottom of the pan. Simmer until the wine has mostly reduced.
Step 5: Stir in the fresh thyme and red chili flakes, then add the half and half (single cream). Bring the mixture to a gentle simmer, then reduce the heat and cook for 5 minutes, allowing the sauce to thicken slightly.
Step 6: Add the cooked pasta and broccoli to the skillet, tossing gently to mix everything together. Use a bit of the reserved pasta water to loosen the sauce if it looks too thick.
Step 7: Stir in the grated Parmesan cheese and season with additional salt and black pepper to taste.
Step 8: Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh thyme if you like.

Tips & Variations

Use other short pasta shapes like penne or fusilli if rigatoni is not available.
For a dairy-free version, substitute half and half with coconut cream and use a dairy-free cheese alternative.
Add a handful of toasted pine nuts or walnuts for extra crunch and flavor.
If you prefer less heat, reduce or omit the red chili flakes.
To make this dish more vibrant, squeeze a little lemon juice over the pasta just before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over low heat, adding a splash of water or milk to loosen the sauce if needed. Avoid microwaving for best texture.

How to Serve

A close-up of a black bowl filled with rigatoni pasta in three layers: the bottom layer has creamy white sauce with visible herbs, the middle layer shows bright green broccoli florets mixed with small pieces of light golden-brown cooked chicken, and the top layer features rigatoni pasta tubes in pale yellow with some red chili flakes sprinkled on top, sitting on a white marbled surface with raw rigatoni and broccoli in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it to the pasta water for the last 2-3 minutes, just as you would fresh broccoli, to ensure it’s heated through but still tender-crisp.

What can I substitute for white wine in this recipe?

If you prefer not to use white wine, you can substitute with chicken broth or extra half and half. Keep in mind this will alter the flavor slightly, but the dish will still be delicious.